Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan. Grease and line with parchment paper.

In a mixing bowl, whisk together all-purpose flour, baking soda, and salt. Cream together unsalted butter and cane sugar until light and fluffy.

Add vanilla extract and an egg, mix well. Fold in dry ingredients with Christmas sprinkles, press into prepared pan, and bake for 10-12 minutes. Let it cool.

To make edible cookie dough, beat unsalted butter and sugar until fluffy, mix in vanilla and milk. Fold in flour, salt, and sprinkles. Roll into small balls and chill.

In a large bowl, beat cream cheese until smooth, gradually add sugar, sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing gently.

Fold in chilled cookie dough balls, pour filling over cooled crust in the springform pan.

Wrap the pan in aluminum foil, prepare a water bath, and bake for 60-70 minutes until the edges are set. Turn off oven and let it cool inside for 1 hour.

Chill the cheesecake for at least 6 hours. To make ganache, heat heavy cream and pour over white chocolate chips. Stir until smooth.

Once chilled, pour ganache over cheesecake and decorate with remaining cookie dough balls and sprinkles.